* Place rice in a large bowl, wash with hot water and cover with warm water. Set aside.
* Heat oil in a large skillet over high heat until smoking, and then add lamb. Cook, turning occasionally, until the lamb is evenly browned, 10 minutes.
* Add onion; cook, stirring, until the onion has softened and browned, about 10 minutes. Mix in cumin, coriander and peppercorns. Reduce heat to medium-low. Cover and cook stirring occasionally for about 30 minutes. If you find the meat is sticking, add 1 teaspoon or so of water before covering the pot.
* Pour cleaned rice over the lamb mixture in an even layer. Add carrots. Place the raw garlic head on top of the rice and squeeze it into the center.
* Slowly pour in the saffron-infused hot water over a large spoon or wooden spatula. This will ensure even distribution of water over the rice. Do not stir. Season with salt, and reduce heat to medium-low.
* Cover until the liquid starts boiling. Now remove the cover to let the stock almost evaporate. Then tightly cover again and cook on very low heat until rice is ready, about 20 minutes.
* When the rice is ready, open the lid, remove the garlic head, sprinkle in scallion green tops, herbs, and peas, cover and let stand for about 10 minutes. Then fluff and carefully mix everything together and serve.

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Dig a tunnel. Hide away. Bury your fragile hopes. Grow some Roses and save them for your own funeral. Because the King’s ghastly white earth does not bear Roses anymore.

Just yesterday I noticed a pound of organic lamb pieces in my freezer that I had bought a couple of months ago and promptly forgot about. Your post could not be more timely. Thanks for sharing your recipe which I’m sure will make a great dinner in the near future.

I prepared the dish last night and enjoyed it very much. I’ve posted a photo of my dish on both Instagram and Facebook, each identifying the recipe as your own and providing a link to your post. I hope others give it a try for they won’t be disappointed. Thank you, Nusrat, for sharing your delicious recipe. 🙂